Reese’s Peanut Butter Cups were always my favorite Halloween candy. When I realized they contained spooky ingredients like GM soy, preservatives and a ton of sugar, I knew I had to make a healthier version that I could enjoy worry free.
These nut-free peanut butter cups melt in your mouth and are a million times better than the processed sugar laden version. They have a creamy sunbutter center that is nestled in a stevia sweetened carob shell. They are entirely sweetened by stevia making the 100% sugar free which means you can enjoy them without worrying about expanding your waist line.
Prep time: 10 minutes
Chill Time: 2 hours
Serving Size: 6 large or 12 small healthy peanut butter cups
Ingredients for the Carob Shell
To make the carob shell, whisk the melted coconut oil, carob powder, stevia and vanilla together in a small bowl.
Pour a third of the carob shell mixture into a muffin pan lined with paper or silicone liners and place in the freezer to set.
While the bases are hardening, make the filling by stirring together the sunbutter, nutritional yeast, 1 Tbsp coconut flour, stevia and salt. Depending on the consistency of the sunflower seed butter you are using, add additional coconut flour until the filling becomes a wet dough.
Remove the muffin pan from the freezer and roll the sunflower seed filling into balls. Place a sunflower seed filling ball into each base and flatten it into a smooth disk. Top with the remaining carob shell mixture and freeze for 2 hours to set. Store in the freezer in an air tight container and serve cold.
Jesse Lane Schelew is a cheerful Holistic Nutritionist and founder of Out To Lunch Creations, a web based holistic nutrition practice and holistic recipe resource. She is also the resident Holistic Nutritionist at Yellow Gazebo Clinic in Toronto. Jesse Lane is passionate about nutrition and works with her clients to achieve their health goals. Her protocols include nutrition and healthy living education along with diet, supplement and lifestyle recommendations.
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